humm.... interesting. In Chile this is the favorite cut for pot roast and is called plateada ("silver plated"). It is in the same price range as shoulder cuts, presently about $3.75 US/Lb. It is braised for up to 3 hrs, or cooked in a pressure cooker after browning and over-night marination. It wouldn't have occurred to me to broil it.... it really does take 3 hours of braising to become tender, but it looks like I'll have to try it grilled medium rare. (I can always braise it afterward if it's not chewable.